Beef Vegetable Soup

From Southern Living Magazine

1-1/2 pounds beef stew meat
1 tablespoon olive oil
1 32 oz bag frozen mixed vegetables
1 15oz can tomato sauce
1 14.5oz can diced Italian Style tomatoes
1 medium baking potatoes, diced
1 celery rib, chopped
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup ketchup
1 chicken bouillon cube
1/2 tsp pepper

Cook meat in hot oil over medium-high heat in a large Dutch oven 6-8 minutes or until browned.

Stir in remaining ingredients. Add 1-1/2 quarts water and stir. Bring mixture to a boil over medium high heat. Cover. Reduce heat to low. Simmer, stirring occasionally for 55-60 minutes or until potatoes are tender.